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Flaky yogurt biscuits with fresh berries




Source of Recipe


First published in Chatelaine's 07/2002 issue


List of Ingredients




2-1/4 cups (550 mL) all-purpose flour
2 tsp (10 mL) baking powder
3/4 tsp (4 mL) salt
1/2 tsp (2 mL) baking soda
1/4 cup (50 mL) cold butter, cut into cubes
1 tbsp (15 mL) finely grated orange peel
1-1/4 cups (300 mL) Balkan-style plain yogurt (not low-fat)
Fresh berries



Recipe



1. Preheat oven to 425F (220C). Lightly spray or coat a large baking sheet with vegetable oil. In a large bowl, using a fork, stir flour with baking powder, salt and baking soda. Using a pastry blender or your fingers, mix in butter until mixture is crumbly. Sprinkle in orange peel. Stir in yogurt just until dough can be gathered into a ball. Dough will be fairly wet and soft. Do not add more flour, as it may toughen biscuits.

2. Place dough on a lightly floured surface. Knead gently, only 6 to 8 times. Overmixing also toughens dough. Pat dough to 1/2-inch (1-cm) thickness, using fanned fingertips to spread it out gently. Cut out about 16 biscuits with a 2-inch (5-cm) floured cookie cutter. Dip cutter in flour before each cut. Spread out on baking sheet.

3. Bake in centre of 425F (220C) oven until tops are golden, from 12 to 14 minutes. Remove from oven. Cut biscuits in half horizontally. Spoon more yogurt over bottom half, if you like. Sprinkle with berries. Add a sprig of mint, if you wish. Biscuits are best eaten the day they're baked.